Achieve your ideal fajita flavor combination with plenty of options. Choose your protein, add your favorite sauce and our freshly prepped veggie kit for a delicious dinner in 30 minutes.
CHOOSE ONE: Chicken Breast Strips (1.5 lb) or Sirloin Steak Strips (1 lb)
CHOOSE ONE: Frontera Skillet Sauce (8 oz, choose from select varieties)
CHOOSE ONE: La Tortilla Factory Flour Tortillas (11-13.26 oz, choose from select varieties)
CHOOSE ONE: Daisy Brand Regular or Light Sour Cream (8 oz)
CHOOSE ONE: Elote Corn Salad or Texas Caviar (1 lb)
GET ONE: Southwest Veggie Kit (16 oz)
Our Favorite Way To Serve It Up
In this week’s Little Big Meal, we are featuring our recipe for Southwestern Chicken Fajitas. Chicken breast strips, onions and colorful array of peppers simmer in a savory sauce blend to create a delicious dinner in under 30 minutes. See below for recipe instructions.
- 2 tbsp canola oil, divided*
- 1 ½ lb Chicken Breast Strips
- Kosher salt and pepper, to taste*
- 16 oz Southwest Veggie Kit
- 8 oz Frontera New Mexico Taco Skillet Sauce
- 1 pkg La Tortilla Handmade Style Flour Tortillas
- Daisy Brand Sour Cream
- Lime, cut into wedges*
- Fresh cilantro, for serving*
In large skillet, add oil and heat over medium-high for 2-3 minutes. Add chicken and season with salt and pepper. Cook until brown on all sides and the juices run clear, about 5-6 minutes. Remove to plate.
Add remaining 1 tbsp oil to pan and add vegetables from veggie kit. Sauté until lightly browned and slightly tender, about 5 minutes.
Return chicken to pan, reduce heat to medium and add taco skillet sauce to the pan. Simmer until the mixture is warm and bubbling, about 5 minutes.
While mixture simmers, heat a separate pan over medium-high heat. Add tortillas, one at a time, to warm and lightly brown on each side, about 30 seconds — 1 minute per side.
To serve, spoon chicken in warm tortillas and top with sour cream, a squeeze of lime and cilantro.